| 摘要 |
A butter-like concentrate is provided, which concentrate is a mildly heated mixture of 25-98% (w/w) of an oil or fat preferably containing butterfat, 2-74% (w/w) of protein and carbohydrate taken together, and 0-20% (w/w) conventional adjuvants. Preferably the fat contains at least 25% (w/w) butterfat and the ratio of protein to carbohydrate is between 3:1 and 1:3. The butter-like concentrate is heated mildly so that it contains 5-hydroxymethyl-furfural and maltol at levels which increase considerably upon further heating to 135 DEG C. for 10 minutes in a closed vessel. |
